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Sinnabons
Calculation for 20 pieces
Dough:
300 ml ( 9.9fl.oz ) of milk (milk fat 2.6-3.2%)
5 g ( 0.17oz ) dry yeast or 15 g ( 0.5oz ) pressed
20 g ( 0.7oz ) sugar
150 g ( 5.5oz ) flour
Let's prepare a dough:
Heat the milk, add sugar. Combine flour and yeast.
If the yeast is dry, then it must be combined with flour, if compressed yeast, combine with milk.
*** Flour should be sieved beforehand to saturate it with oxygen.
Combine milk with sugar and flour with yeast, stir until smooth.
Cover with a towel, remove the dough for 30-50 minutes in a warm place.
Dough:
dough
500 g ( 17.5oz ) flour
4g salt ( pinch )
100 g ( 3.5oz ) eggs
60 g ( 2oz ) sugar
100 g ( 3.5oz ) butter ( softened, at least 82% fat)
+100 g ( 3.5oz ) butter for the filling (softened, at least 82% fat)
Let's prepare the dough:
Send eggs, sugar to a bowl, stir.
Add salt, dough. Stir again.
Add softened butter, flour and knead the dough.
Transfer the dough to a bowl, cover with a towel, leave to rise in a warm place for 1-1.5 hours.
Filling:
100 g ( 3.5oz ) butter (softened)
150 g ( 5.3oz ) sugar
20 g ( 0.7oz ) cinnamon (powder)
Let's prepare the filling:
Combine sugar with cinnamon.
Fill:
50 ml ( 1.8fl.oz ) milk
50 g ( 2oz ) powdered sugar
250 g ( 8.8oz ) cream cheese (or mascarpone, or sour cream)
Let's prepare the fill:
Combine cream cheese, warm milk and powdered sugar in a bowl. Stir until smooth.
Form cinnabons.
Roll out the matching dough into a rectangle.
I got a layer of dough 60x45 cm.
Place the softened butter on the dough sheet and spread it evenly.
Sprinkle the butter evenly on top with a mixture of cinnamon and sugar.
Roll up the roll. Use dental floss to cut the roll into 3 cm thick pieces.
Tuck the edge of the dough under each cinnabon.
Place on a baking sheet with parchment, cover with a towel, leave in a warm place for 30-50 minutes to come up.
Send the cinnabons to bake in an oven preheated to 180 ° C - 350F ( Gas 4 ) for 20-25 minutes.
Prepare the fill.
Take the finished cinnabons out of the oven and pour over the pot while they are hot. Let the cinnabons cool slightly.